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CLEANING
Weekly or as Needed
After shortening has been drained, flush out scraps and sediment with a small quantity of warm
shortening and allow tank to drain thoroughly.
Close drain valve and fill tank with a non-corrosive, grease-dissolving commercial cleaner, following
the manufacturer's instructions. Set thermostat at 300°F (149°C) or less and boil solution for 15 or 20
minutes.
Drain solution from tank. Close drain valve, refill tank with water. Add
1
/2 (118ml) cup of vinegar to
neutralize alkaline left by cleaner. Bring solution to a boil and allow to stand for a few minutes. Drain
tank and rinse with clear, hot water. Drain tank. Dry tank thoroughly.
Close drain valve. Add shortening to the line above the oil level line.
Daily
Clean fryer regularly with a damp cloth and polish with a soft dry cloth.
To remove discolorations which may have formed when regular cleaning was neglected, use any
detergent or soap and water.
For particularly stubborn discolorations, a self-soaping scouring pad may be used. Always rub with
the grain in a horizontal direction.
Keep the fryer free of accumulated grease. Wash exterior surfaces at least once daily. Use a cloth
with warm water and a mild soap or detrgent. Rinse with clear water; then dry.
MAINTENANCE
WARNING: HOT OIL AND PARTS CAN CAUSE BURNS. USE CARE WHEN OPERATING,
CLEANING AND SERVICING THE FRYER.
WARNING: SPILLING HOT OIL CAN CAUSE SEVERE BURNS. DO NOT MOVE FRYER WITHOUT
DRAINING ALL OIL FROM THE TANK.
Annually, when the fryer is cool, check the flue to be sure it is free of obstructions.
Contact personnel qualified to install and repair gas equipment for all other maintenance problems.
FORM 16903, Rev. E (3-98) PRINTED IN U.S.A.